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Thin No-Knead Focaccia Rolls (Light, & Crispy )

These thin focaccia rolls are made with a simple yeast dough and a no-knead stretch-and-fold method. Light, crisp, and not oil-heavy—perfect for sandwiches or serving.
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Prep Time 30 minutes
Cook Time 30 minutes
Rest/Rise Time: 2 2 hours
Total Time 3 hours
Course Main Course
Cuisine Italian
Servings 8 rolls
Calories 180 kcal

Ingredients
  

  • 4 cups all purpose flour
  • 2 cups warm water
  • 2 1/4 tsp active dry yeast (1 packet)
  • 2 tsp. honey
  • 2 tsp. salt
  • olive oil for drizzling before baking
  • Optional: flaky salt or herbs

Instructions
 

  • Activate the yeast

    In a bowl, combine warm water, honey, and yeast. Let sit 5–10 minutes until foamy

  • Mix the dough

    Add flour and salt. Mix until a shaggy, sticky dough forms. Cover with a damp towel and let rest 10 minutes.

  • Stretch and fold (3 rounds)

    Instead of kneading, you’ll build structure gently:
    Cover and rest 10 minutes
    Repeat this process 3 times total
    Wet your hands slightly Pull one side of the dough up and fold it over itself Rotate the bowl and repeat 3–4 times

  • First rise

    After the final fold, cover and let rise 1–1.5 hours, until doubled.

  • Shape into thin rolls

    Transfer dough to a lightly floured surface .Divide into 8–10 portions and gently shape. Place onto a sheet pan and press each one down so they’re thin and slightly flattened (about ½ inch thick).

  • Second rest

    Cover loosely with the damp towel and let rest 20–30 minutes.

  • Finish & bake

    Lightly dimple the surface with your fingertips .Drizzle just a small amount of olive oil over each roll.
    Bake at 400°F for 25 - 30 minutes, until lightly golden.
    180
Keyword focaccia, bread, rolls